Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). Generously grease four 4-ounce ramekins with butter. Dust the insides with cocoa powder, tapping out any excess.
- In a heatproof bowl set over a saucepan of simmering water, melt the butter and chopped bittersweet chocolate, stirring until smooth. Remove from heat and let cool slightly.
- In a separate bowl, whisk together the whole eggs, egg yolks, granulated sugar, and salt until pale and slightly thickened.
- Gradually whisk the slightly cooled chocolate mixture into the egg mixture until well combined.
- Gently fold in the all-purpose flour until just combined. Do not overmix.
- Divide the batter evenly among the prepared ramekins.
- Place the ramekins on a baking sheet. Bake for 10-12 minutes, or until the edges are set but the centers are still soft and molten.
- Let the cakes cool in the ramekins for 1 minute. Carefully invert each ramekin onto a serving plate. Serve immediately.
Notes
For a richer flavor, use high-quality bittersweet chocolate. You can serve these with a dusting of powdered sugar, fresh berries, or a scoop of vanilla ice cream.